Does anyone have any experience with whole rye crispbreads, such as Siljans Knacke, or Wasa? We ate these a lot when I was a kid (growing up in a Norwegian American household--we called it flatbread and of course put butter on it) but they are whole rye, and list fairly low in carb. Can these fit into the zone? I just had some (about an hour ago) with cheese for a snack, and am feeling good, but would like to know if others have experimented with these as a good carb source. Mange takk, Ronica

[quote:7c51800a0b="RBrownson"]Does anyone have any experience with whole rye crispbreads, such as Siljans Knacke, or Wasa? We ate these a lot when I was a kid (growing up in a Norwegian American household--we called it flatbread and of course put butter on it) but they are whole rye, and list fairly low in carb. Can these fit into the zone? I just had some (about an hour ago) with cheese for a snack, and am feeling good, but would like to know if others have experimented with these as a good carb source. Mange takk, Ronica[/quote:7c51800a0b] Hi Ronica, Yes I've used them, but very sparingly because they're unfavorable carbs. If you read the packages closely you can find differences in carb counts. Wasa has one variety that has about half the carbs of any other variety, or any other brand for that matter, that I've been able to find. I use it so infrequently I've forgotten which variety that is. Sue

March e-zine had this as a snack Wasa Pizza 1 Wasa cracker topped with: 1/3 teaspoon olive oil 1 ounce low-fat cheese Top cracker with olive oil and cheese. Microwave on high for 30 seconds. good stuff...

I have them listed in my Palm as 7C - 2 fiber. I have eaten these at a friend's house as part of a meal or snack and have not had the crash associated with breads of an equal amount, so I assumed they were a relatively better "unfavorable" carb. Of course I didn't eat a whole package, which I might have done pre-zone ;-) I like the Wasa pizza idea - I might have to pick some up tonight! Robbin

As I recall from Enter the Zone, whole wheat rye bread is a [b:11b848aa1b]favorable [/b:11b848aa1b]carb. If that is correct (please correct me if I'm wrong); then I'd assume the WASA crackers would be too. The WASA crackers I have bought have only two ingredients lists: whole rye and sea salt. I'm amazed at how good they are with only that in them. I like the sound of that Wasa pizza- I think I'll stop on my way home and pick up some crackers up.

[quote:093fa0d310="stonehousemc"]As I recall from Enter the Zone, whole wheat rye bread is a [b:093fa0d310]favorable [/b:093fa0d310]carb. If that is correct (please correct me if I'm wrong); then I'd assume the WASA crackers would be too. The WASA crackers I have bought have only two ingredients lists: whole rye and sea salt. I'm amazed at how good they are with only that in them. I like the sound of that Wasa pizza- I think I'll stop on my way home and pick up some crackers up.[/quote:093fa0d310] Hi, Both of these foods are unfavorable carbs, although rye has a lower GL than wheat. Remember not to have more than 25% of the carb in a meal from unfavorable carbs to remain in the Zone. Sue

Hmmm. Perhaps it is an error, but in my version of "The Zone- A Dietary Road Map" 1995, appendix H page 269 whole-grain rye bread is listed as a Favorable Carb (reduced insulin secretion) along with Oatmeal and Barley. Is there new info out on this?

[quote:56ec2d08d3="stonehousemc"]Hmmm. Perhaps it is an error, but in my version of "The Zone- A Dietary Road Map" 1995, appendix H page 269 whole-grain rye bread is listed as a Favorable Carb (reduced insulin secretion) along with Oatmeal and Barley. Is there new info out on this?[/quote:56ec2d08d3] Hi Marc, Notice that list you refer to is not titled "Favorable Carbs", and, BTW, that list also contains ice cream, peas and apple juice, none of which are considered favorable carbs. Sue

Yes- you're right; good point. I have not seen whole grain rye on either a favorable or unfavorable list. I wonder what makes it different from oatmeal if it has a similarly low GI value. It seems if it has a low value, then it is ok to eat (favorable) as long as it does not have other bad things (like the high fat in ice cream that you mention) The only reason I see it is not on the favorabel list is that it may not have the nutrients of other better choices? Otherwise, if it is just because it is dense, then why is oatmeal considered favorable since it is dense too. Any ideas why? I primarly eat fruits and vegetables, but I have no problem even eating pasta for all my carb at a meal since it has a low GI value. I just make sure the portion size is not too big.

[quote:841d187ecb="stonehousemc"]Yes- you're right; good point. I have not seen whole grain rye on either a favorable or unfavorable list. I wonder what makes it different from oatmeal if it has a similarly low GI value. [/quote:841d187ecb] IMO whole grain rye in the form of bread would not be favorable simply for the fact that it is in the form of flour which quickly digests. Remember that oats is only favorable in it's least processed forms. Rolled oats and oat flour are not favorable. Whole grain rye boiled or steamed would probably be a better choice even than rye bread if you want to get real technical, but probably still not favorable. As I understand it, the list of favorable carbs includes those which are most commonly consumed by the American public, and steamed whole rye grain is not a common food item here. As you must be aware, the lists of unfavorable carbs in theZone books do not include every unfavorable carb which exists. [quote:841d187ecb="stonehousemc"]It seems if it has a low value, then it is ok to eat (favorable) as long as it does not have other bad things (like the high fat in ice cream that you mention). [/quote:841d187ecb] Not necessarily favorable as I see it, but Bary Sears could probably better address that. All we are doing here is making educated guesses. And also, re: the fat in ice cream, it's not the worst thing about ice cream as it relates to the Zone. According to Barry Sears, the higher fat content in ice cream slows the digestion and in turn slows the entry of the carbs into the bloodstream, actually making it one of the more preferable unfavorable "goodies" as long as one balances it with protein. [quote:841d187ecb="stonehousemc"]The only reason I see it is not on the favorabel list is that it may not have the nutrients of other better choices? Otherwise, if it is just because it is dense, then why is oatmeal considered favorable since it is dense too. Any ideas why?[/quote:841d187ecb] I don't think it's the nutrients (when you say nutrients, I'm thinking vitamins and minerals). I really think it is the GL and also the fact rye has no special properties that would make it extremely valuable to consume. Remember that although oatmeal is dense, it is loaded with soluble fiber and also provides the tiny amounts of GLA required in the Zone. Unless I am mistaken, rye provides neither of these. It would still be considered a better choice than wheat. [quote:841d187ecb="stonehousemc"]I primarly eat fruits and vegetables, but I have no problem even eating pasta for all my carb at a meal since it has a low GI value. I just make sure the portion size is not too big.[/quote:841d187ecb] Consider yourself very fortunate. You may be one of the "lucky 25 %" in relation to the impact of carbs on blood glucose levels. Personally, I can't eat even a block of pasta in a meal and stay in the Zone. You mention GI , but don't forget the importance of GL. The GI alone does not predict the favorability of a carb for Zone purposes. Sue

But the GI for the “bread” IS what was found to be low according to the book. Eating the whole grain rye would be even better. As far as GL is concerned, I have a different understanding. The way I understand it, it really has no relevance to the Zone diet if you follow the rules. (However, it can be useful to understand the concept of GI and why the Zone works.) GL is simply a multiple of the GI depending on the number of grams of carbs (minus fiber) that you eat. When you follow the rules, the multiple is always the same per block (9 grams). When not following the rules, someone would have a different idea of what a serving size is and tend to over eat. See my post I’m about to put in the Health forum on this for examples. I was interested in feedback in case I was way off on this so I wanted it to be a new topic. If I’m missing something please let me know. By the way- I am not the opposite of the lucky few and need to eat my meals 2 blocks at a time in order to prevent hypoglycemic reactions. If I don’t choose low GI foods I feel it for a while and can’t correct it at the next meal- it takes a 2-3 meals before I get back on track. In any case, I’ve always appreciated your input in the forums- so thanks. It’s great to see someone who’s been following the diet for 8 years!

I have one wasa fibre rye with a sunny side up egg on top and its marvelous!!